Ingredients
-
2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1
-
2
-
1/2
-
1/4
-
1/4
-
1
-
-
-
Directions
Fresh Cranberry Pumpkin Muffins, From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good Remember, if using fresh cranberries that you’ve frozen to save for later, do not thaw the frozen cranberries before using – they will turn to mushy , A very moist, dense muffin Not too sweet, with a touch of tart from the fresh cranberries used 1/4 cup Splenda Brown Sugar Blend and cut the oil to 1/4 cup, and that worked fine A great recipe for using that extra pumpkin when all you can find is the LARGE can when you only need the small for a pie 🙂
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Steps
|
1
Done
|
Preheat Oven to 350f and Grease or Paper Line 12 Muffin Tins. |
|
2
Done
|
Combine Dry Ingredients in a Medium Mixing Bowl. |
|
3
Done
|
Combine Remaining Ingredients in a Separate Mixing Bowl. |
|
4
Done
|
Add the Wet Ingredients to the Dry Ingredients, Mixing Just Until the Dry Ingredients Are Moist (do not Overmix). |
|
5
Done
|
Fill Each Muffin Cup 2/3rds of the Way Full With Batter. |
|
6
Done
|
Bake For 30 Minutes or Until Golden Brown. |
|
7
Done
|
Cool Slightly Before Removing from Tins to Cool on a Wire Rack. |
